Smoky Gouda Pork Burgers with Sriracha Caramelized Onions and Roasted Broccoli

These pork burgers are a flavor explosion in every bite. Seasoned with smoked paprika and garlic, the patties are juicy and savory, topped with nutty melted Gouda and a tangle of sweet-spicy sriracha caramelized onions. All piled onto a toasted potato bun slathered with creamy garlic sauce.

On the side, tender roasted broccoli gets a smoky kick from paprika, rounding out a satisfying meal that’s perfect for a weeknight dinner or casual gathering. Get ready for a burger experience that’s anything but ordinary.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the middle. Wash and dry produce. Cut broccoli into bite-sized pieces. Halve, peel and thinly slice the onion; mince a few slices to get 2 tablespoons (4 tablespoons for 4 servings). Peel and grate half the garlic clove (whole clove for 4). Halve the buns.
2. On a baking sheet, toss broccoli with a drizzle of oil, half the smoked paprika, a pinch of salt and pepper. Roast on the top rack until browned and tender, 15-20 minutes.
3. Meanwhile, in a medium pan over medium heat, melt 2 tablespoons butter (3 tablespoons for 4 servings). Add sliced onion, ¼ teaspoon sugar (½ teaspoon for 4) and a pinch of salt. Cook, stirring occasionally, until browned and softened, 10-15 minutes. If the onion browns too quickly, lower the heat and add a splash of water. Stir in sriracha to taste.
4. While the onion cooks, in a large bowl, combine ground pork, minced onion, half the grated garlic, remaining smoked paprika, ½ teaspoon sugar (1 teaspoon for 4 servings) and a pinch of salt. Form into two patties (four for 4), each slightly wider than a burger bun. Heat a drizzle of olive oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. In the last 1-2 minutes, top each patty with a slice of Gouda; cover the pan until the cheese melts. Remove patties and set aside.
5. While patties cook, toast the buns until golden. For deeper flavor, toast them in the same pan used for patties over medium heat. Meanwhile, in a small bowl, combine mayonnaise, sour cream and as much remaining grated garlic as you like. Season with salt and pepper.
6. Spread some of the garlic sauce on the bottom buns. Place the patties on the buns and top with sriracha caramelized onions. Serve the burgers with roasted broccoli on the side and any extra sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute Gouda with provolone, mozzarella or any good melting cheese.

Can I make the patties ahead of time?

Absolutely. Form the patties and refrigerate them for up to 24 hours. Cook directly from the fridge, adding a minute or two to the cooking time.

What can I serve instead of broccoli?

Roasted asparagus, green beans or a simple side salad would work well.